Cutting up elk question
Elk
Contributors to this thread:
For you guys that process your own elk, do you use the shank/foreleg meat? It has so many tendons and such that I am not sure if it's worth eating or trying to trim out. Am I wrong on this? I don't want to waste any meat as it is very rare around here but I hate to chew,chew,chew, and never get anywhere.
Thanks,
http://themeateater.com/2013/venison-osso-bucco-recipe/
Fall off the bone tender.
Although not so good if you're packing bone out on your back.
Kyrob, a crock pot is great for the tough pieces. Don't trim it at all, just cook it 24 hours in the crock. Sinew will melt away. You can then easily seperate the meat from non desirable parts. At that point you can convert it into bbq or roast , stew meat.
I use a fillet knife to remove the tendons and most of the silver skin.
I just grind it, but I like to make a lot of burger and sausage anyways. There's a lot of nice cuts on an elk that I'll grind just because elk burger is so damn good.
That said, there's a few who swear by their shank recipes.
Like Woodsman416 I fillet out the meat. It is time consuming but leaves me with great meat for venison bacon, hot dogs, or Polish sausage.
I now save all my venison shanks! Outstanding when braised in a wine and garlic sauce!
I typically grind it, but I saved them to make osso bucco this year since everyone keeps raving about that.
Yep, I save and grind it into hamburger or sausage.
Thanks for the info guys. I trimmed a lot of it but these elk are a lot bigger than the deer I'm used to doing. Going on my 8th hour and one finger cut all to heck but I'm getting it done.
I cut my left index finger exactly 4 times on every animal I cut up, without fail.
Like Kevin said above, MeatEater's recipe for osso bucco will knock it out of the park, all the tendons and such just melt away when it's braised for a few hours. I've made it several times with beef, and again recently with deer shanks, my wife was not a big red meat fan when we got married but that dish made her a convert...
I'm curious....where can a guy find MeatEater's recipe for osso bucco? :)
Hamburger with both deer and elk
See if this link works for you.
http://themeateater.com/2013/venison-osso-bucco-recipe/
i too tried Meat Eaters recipe for Osso Bucco multiple times this year. It was outstanding. Really even that is an understatement. I would never put my shanks into ground meat again.
I had the same experience this year when i braised wild turkey legs for the first time, it was just out of this world how awesome it was.
now of course i want to try midwest's recipe, that picture looks great
midwest's Link
Here you go EJG. It's amazing!
Usually I process my own animals, or my dad has been doing it and just gives me back some choice cut packages.
I personally do the backstraps, take the roasts and steaks and don't mess with the stuff full of tendons and grissel. The lower leg stuff is not usually worthwhile to mess with.
Sometimes if we have a couple of animals in a season I will donate the whole front quarters to a co-worker who's family can utilize it.
Some of our freezers still have multiple species and lots of game remaining from past years...
I think the donation thing is more the way to go and just keep some of the more choice cuts.
Great thread. For deer, I used to trim the hell out of the shanks and was left with very little for the effort. Most was going to waste, which bothered me, so I started just grinding them and it has worked out great.
I have to try them whole as mentioned above. ALways looking to try something different.
Ya, I'll be trying this one too!
I really believe it's best not to trim ...that silverskin and tendons melt int the crock pot and gives the meat more flavor , plus it lubercates your joints. Hocks are better with the bone and joints. The bone and joint juice further adds to the flavor.
I'm looking forward to trying the Mooso Bucco recipe on my moose shanks.
midwest,
WOW! That is so beautiful it belongs on the Food Channel. It is almost too pretty to eat. LOL!
Impressive! Will be trying this tomorrow night for supper. The meat is thawing as I type!
Thanks again for sharing!
I have one more month to whack an urban deer. I have some additional motivation now. I want to try that recipe!